Grilled Pearl Onions

Think simple things. Think simple sides. Think big flavor. Think pearl onions.

When I think of pearl onions, I think of seeing them in a jar, being pickled and probably used in classic cocktails. I have no idea why I instantly think of them that way, but it is. But as I was browsing through some produce at the grocery store, I noticed a bag of pearl onions and I immediately had an idea of slowly cooking these on the grill and doing something other than make a cocktail or dump them into a bloody mary.

The pearl onion, in my opinion, is underrated. It’s basically a really sweet and small onion. It’s pretty to say the least. There are probably so many uses for pearl onions such as incorporating them into stews, soups, and casseroles, but for me, I was headed to a tailgate and wanted to bring something on a skewer. I love skewers.

Grilled Pearl Onions

Lets get started.


  • 1 small bag of pearl onions, blanched and peeled
  • 1 tsp salt
  • 1 tsp cracked black pepper
  • 1 tsp garlic powder
  • 1/2 tsp mustard powder
  • 1/4 tsp ground coriander
  • 1/4 tsp lemon thyme
  • pinch of turmeric powder
  • 1/4 tsp cayenne powder
  • Olive oil
  • 3 wooden skewers, soaked in water for at least 30 minutes

Start by bringing a small pot of water to boil. Add in the pearl onions, whole and skin on, and cook for about three minutes. After they have cooked, remove them with a slotted spoon and place them in a bowl of ice water to cool. They can sit there until the water has cooled. This process will allow you to easily remove the skin and pop them right out of their housing.

Mix the seasonings in a small bowl.

Grilled Onions

Dump the seasoning into the bowl of onions, drizzle with a bit of olive oil and give a good stir. Let them sit and marinate until you are ready to use them.

Place the onions on a skewer. Place these on your preheated grill over medium heat and cook for about 8-12 minutes, until they have a nice color and continue to soften.

When you are ready to serve, place them on a serving plate, and drizzle a bit more olive oil over them. Serve these as a side to most any main dish. For me, I simple ate them right off the skewer, and used them the following morning in an omelet. In a nutshell, these pearl onions will not only catch attention, but they are super easy and delicious. Hope you enjoy.

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Grilled Pearl Onions”

  1. Oh, YUM! I use my grill all year long – even in northwest MT and I LOVE sweet onions. I had not thought of pearl onions and I see the bags of them in the grocery. WHAT a great way to add sweet onion flavor to anything year ’round. Thank you!

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